Mini Chocolate Tarts

Jennifer, Bake or Break

What’s more decadent than chocolate on top of chocolate? Chocolate lovers can certainly get their fix with these little tarts.

Start with a chocolate cookie crust and top that off with a creamy chocolate ganache for an amazing, unforgettable dessert. The best part is that you’ll only need 5 ingredients!

Mini Chocolate Tarts

By Jennifer
Makes 12 mini tarts


For crust:

2 cup crushed chocolate wafers (about 40 cookies)
1/2 cup unsalted butter, melted

For ganache:
1/2 cup (3 ounces) semisweet or bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces


To make the crust, preheat oven to 350°F. Butter 12 standard size muffin cups.

Combine cookie crumbs and melted butter until well-combined. Press about 2 1/2 tablespoons of crust mixture into bottom and partially up the sides of muffin cups. Pack very tightly into pan to avoid crumbling when removing crusts.

Bake 15 minutes. Cool completely in pan. Then, carefully remove crusts from pan and place on tray or small baking sheet.

To make the ganache, place chocolate and vanilla in heat-proof bowl. Set aside.

Place cream in a small saucepan. Heat to a simmer over medium heat. Pour over chocolate and let stand for 5 minutes.

Whisk chocolate and cream until combined. Add butter and continue whisking until smooth.

Pour ganache into chocolate shells. Refrigerate 2 hours or overnight.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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